How trans fats almost got saturated PDF
Preview How trans fats almost got saturated
inform in f o r m J a n u a r y 2 0 1 4 V Internati onal News on Fats, Oils, and Related Materials o lu m e 2 5 ( 1 ) 1 – 6 4 ALSO INSIDE trans Fat Milkfat Omega-3s PET FOOD & NUTRITION Sieve Tray Oil Stripper by Desmet Ballestra « We have had our Desmet Ballestra Sieve Tray Oil Stripper ocoinopilv neeasrsnaitsdtmti nehegnRSan tsoofltyo u dbf rtnoae htreceh yhDonr ieua Feterkerv o onceyutosdeabkm a vleSreeps,o- ra.Ofy yrnTb pelyheoee.i awrs »tan o nt r iPeeoowrsnpoise dct rueeMacastahels no.hn arIeotsg xlow,ea gUrnaySse A hai.na s sto hleid (cid:31)(cid:31) o(cid:31)I On(cid:31) iet l Odn (cid:31)evu oP culanmnt ynrNoesplio yptncte4omv» rehwt%9rye aoaran5 na c sltnbo-se ottt«d9lrut!a roer5u 9!rdingae np°iyoykn ipertC w gsiedtan h qr(r5ogo2arsup-v o0m si1oeeru3t0eafrreg- ad t2da3hpit c1em0 ifpniarv0n mo ugle°r lmon!ye lorF iiqe litp)s nsu ssmmec iitsrdcrreeioeiouspndlacnadpt!sedl !i wenlh lssageitt xaohtargi latn/ehyse e t e ifina r mst Science behind Technology Now Available Offi cial Methods and Recommended Practices of the AOCS, 6th Edition, 3rd Printing The Offi cial Methods and Recommended Practices of the AOCS con- tains currently recognized methodology required for profi ciency testing in the Laboratory Profi ciency Program (LPP), as well as AOCS Laboratory Certifi cation. Additionally, AOCS methods are interna- tionally recognized for trade, and several are listed by the Codex Alimentarius Commission. Worldwide acceptance has made the New Methods AOCS Methods a requirement wherever fats and oils are analyzed. Having current AOCS Methods is one of the requirements for ISO ■ Ca 5e-13 Butyric Acid 17025 accredited laboratories. 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(3-MCPD) and 2,3-epoxi-propane-1-ol (glycidol), Determination in Oils and Fats by GC/MS (Diff erential Measurement) ■ Ce 1a-13 Determination of Fatty Acids in Edible Oils and Fats by Capillary GLC Visit: www.aocs.org/Methods | Contact AOCS Orders Department at: +1 217-693-4803 | Email: [email protected] inform January 2014 contents 6 special report on pet food and nutrition 6 Lipid oxidation in dry pet food Lipid oxidation in dry pet food is different from that in human food, so its prevention requires new strategies that address the complex mechanisms and factors that are unique to these foods. 10 specialty lipids in pet nutrition A growing number of studies suggest that specialty lipids offer pets many of the same health benefits such lipids offer humans. 16 FsMA rules on animal feed and food Just before Inform went to press, the US Food and Drug Administration released the long-awaited regulation on animal food and feed under the Food Safety Modernization Act of 2010. This article presents an overview of the rule as well as preliminary thoughts about its implications. 51 Recent advances in producing omega-3 fatty acids from single-cell oils This review looks at the organisms, fermentation variables, extraction methods, and approaches to genetic modification that are involved in the production of omega-3 fatty acids from single-cell oils. 55 How trans fats almost got saturated Read how labeling trans fats and saturated fats separately created an incentive for food manufacturers in the United States to reformulate their products. 48 51 58 58 the contribution of individual fatty acids to the melting point pattern of bovine milk fat Food scientists describe how multivariate data analysis can be used to get an over- view of the relationships between fatty acid composition and the melting behavior of milk fat, an attribute that affects the mouth feel of butter. 61 omega-3 long-chain fatty acids and their use in traumatic brain injury and concussions A physician who developed programs for the US military on the use of omega-3 long- chain fatty acids in traumatic brain injury explains how omega-3s optimize the brain’s opportunity to heal itself. InFoRM app and digital edition only: • Major trade regulation changes take effect in 2014 • a quick, efficient, and accurate high-throughput screening method for selecting green surfactants • how electronic media shape consumer attitudes about food safety • The skinny on high-oleic soybean oil DepARtMents 5 Index to Advertisers 33 Biotechnology puBLIcAtIons 50 classified Advertising 37 Home & personal 43 patents care 45 extracts & Distillates MARketpLAce 41 people/Inside Aocs 21 news & noteworthy 42 In Memoriam 25 Biofuels+ 42 Aocs Meeting Watch 31 Food, Health & 48 professional nutrition pathways Featured Title Save $55 List Price: $270 $ 215 Member Price: $195 $140 Palm Oil Production, Processing, Characterization, and Uses Oi-Ming Lai, Chin-Ping Tan, and Casimir C. Akoh, Editors Hardbound. 2012. ISBN: 978-0-9818936-9-3. 852 pages. Product code: 264 Palm oil is the world’s most widely produced vegetable oil and is consumed in over 150 countries. This book serves as a highly informative compilation of recent research and advances in various areas of the palm oil industry. Palm Oil includes 25 chapters on various aspects of palm, including: • Production, processing, characterization, and utilization • Palm oil as a trans fat alternative • Palm biomass, bioenergy, biofuels, and sustainability • Oil palm genomics, tissue culture, and genetic engineering • Physical, chemical, and polymorphic properties • Uses in food, nutritional, and oleochemical products This book is ideal for researchers, food scientists, food manufac- turers, and other scientists who want to better utilize palm oil and its components. (cid:88) Search product code: 264 | www.aocs.org/store Use coupon code PALM14 when ordering to receive discount. Off er expires Feb 7, 2014 Oi-Ming Lai is a professor in enzyme technologgyy ffrroomm tthhheee DDDeeepppaaarrrtttmmmeeennntt ooofff BBiioopprroocceessssss TTTeeeccchhhnnnooolllooogggyyy, FFFaaacccuuullltttyyy ooofff BBBiioottteeccchhhnnnoolllooggyy aanndd BBiioommooollleeecccuuulllaaarrr SSSccciiieeenncceess, UUUnnniiivvveeerrrsssiiitttiii PPPuuutttrrraaa MMMaaalllaaayyysssiiiaaa. She is the coeditor of Healthful Lipids (AOCS Press), the author or co-author of more than 100 referenced SCI publications, more than 8 book chapters, and the holder of 8 patents. Oi-Ming’s research program includes the development and improvement of structured lipids, upscaling and bioreactor design and kinetics, and product diversifi cation of various oilseed components and their by-products. She has won numerous professional awards including the WIPO’s Best Invention by Woman Award in 2008 in Brussels, Belgium. She also sits on the Editorial Board of the Food and Bioprocess Technology Journal published by Springer USA. AOCS Member since 2001. Chin-Ping Tan is an associate professor in the Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia. He has a strong interest in physicochemical properties and changes in the quality of palm oil products. His current research interests center on lipid science and technology, food nanotechnology, food emulsion, food processing, fl avor sciences, and thermal analysis. He has published 5 book chapters, over 120 refereed papers in international refereed journals, and presented more than 130 papers in various national and international conferences. To date, he has received more than 40 research awards by various national and international bodies. AOCS Member 2000–2012. Casimir C. Akoh is a distinguished research professor in the Department of Food Science and Technology and an adjunct professor of foods and nutrition at The University of Georgia, Athens. His research interest is in improving human health through healthful lipids produced by enzymatic reactions. He is the co-editor of the book Carbohydrates as Fat Substitutes (Marcel Dekker, Inc.), coeditor of Healthful Lipids (AOCS Press), editor of Handbook of Functional Lipids (CRC Press), the author or co-author of over 210 referenced SCI publications, the holder of three U.S. patents, and is a member of the Institute of Food Technologists, the American Oil Chemists’ Society, and the American Chemical Society. He has received numerous international professional awards for his work on lipids including 1998 IFT Samuel Cate Prescott Award, 2003 D. W. Brooks Award, 2004 AOCS Stephen S. Chang Award, 2008 IFT Stephen S. Chang Award, 2008 IFT Research and Development Award, 2009 AOCS Biotechnology Division Lifetime Achievement Award, and 2012 Supelco/Nicholas Pelick-AOCS Research Award. AOCS Member since 2008. 2710 South Boulder Drive inform P.O. Box 17190 Urbana, IL 61803-7190 USA Phone: +1 217-359-2344 Fax: +1 217-351-8091 Email: [email protected] www.aocs.org ADveRtIsIng InstRuctIons AnD DeADLInes Closing dates are published on the AOCS website inform (www.aocs.org). Insertion orders received after clos- Aocs MIssIon stAteMent ing will be subject to acceptance at advertisers’ risk. AOCS advances the science and technol- International News on Fats, Oils, No cancellations accepted after closing date. Ad mate- ogy of oils, fats, surfactants, and related and Related Materials rials must be prepared per published print ad specifi- materials, enriching the lives of people ISSN: 1528-9303 IFRMEC 25 (1) 1–64 cations (posted on www.aocs.org) and received by the everywhere. 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LIPID OXIDATION IN DRY PET FOOD • Dry pet food contains a relati ve- ly high level of oils/fats to increase the palatability of the products and to provide essenti al fatt y acids, nutri- ents, and energy. • Lipid oxidati on in dry pet food is diff erent from that in human food since dry pet food has a special com- positi on, structure, and physicochemi- cal properti es. • preventi ng lipid oxidati on in dry pet food requires new strategies that address the complex mechanisms and factors that are unique to these foods. inform January 2014, Vol. 25 (1) • 7 LIPID OXIDATION Dry pet food is composed of a number of ingredients that Min Hu contain proteins, lipids, carbohydrates (polysaccharides, oli- Min Hu is a senior scienti st work- ing for DuPont Nutrition and gosaccharides, monosaccharides, and fi bers), vitamins, miner- Health in New Century, Kan- als and preservati ves (anti oxidants and anti microbials), which sas, USA. He has many years of academic and working experi- provide balanced or special nutrients for companion animals. ence in the food and pet food However, lipid oxidati on in dry pet food is closely related to only industry. The main focus of his research and development is on some of the ingredients, such as oils/fats and oils/fats-contain- lipid chemistry, lipid oxidati on ing ingredients. Examples of oils /fats used in the pet food indus- and digesti on, and anti oxidants try would be soybean, canola, sunfl ower, corn, fl axseed, palm, and bioactive compounds. He may be contacted at min.hu@ algal and fi sh oils, and chicken fat, pork fat or CWG (choice white dupont.com. grease), and beef tallow. jerry erdmann Dry pet food contains a relati vely high level of oils/fats to increase the palat- Jerry Erdmann is a member of ability of the products and to provide essenti al fatt y acids, nutrients, and energy for the Innovati on team within the pets. Examples of oils/fats-containing ingredients would be protein meals such as Nutrition and Health Division chicken, poultry, pork, beef, lamb, and fi sh meal as well as liquid/dry palatants that of DuPont. He has served as are added to pet foods to make them more palatable. Protein meals are subject to the group manager–food pro- oxidati on due to their high levels of fats and proteins, as well as their high surface tection at DuPont for the last area-to-volume rati os. In additi on, liquid palatants are oil-in-water emulsions that eight years. Erdmann received are prone to oxidati on. Therefore, oxidati ve stability and shelf life in dry pet food both his B.S. in Microbiology and rely heavily on the initi al quality of the oils/fats, protein meals, and palatants. M.S. in Food Microbiology from Iowa State University. He can be BAsIc s TrUcTUre OF Dry PeT FOOD contacted at jerry.erdmann@ dupont.com. Dry kibble is an extruded product characterized by a porous structure roughly divided into two parts: the kibble matrix (core) and the kibble surface coated with oils/fats and palatant(s). The kibble matrix is produced by mixing a number of formulated dry and liquid ingredients together. The mix is transferred to a pre-conditi oner and then moves through an extruder at a defi ned temperature, pressure, and moisture level, being forced through a spiral-shaped screw and out the die of the extruder. Aft er that, the extruded kibble is dried and cooled. The cooled, uncoated kibble is coated with oils/fats and palatants, then packaged. When pet food ingredients are exposed to heat and moisture during extrusion, starch gelati nizati on helps the kibble to bind and causes expansion of the kibble through extrusion. Meanwhile, the protein denatures and the lipid in the ingredients, such as chicken meal, will interact with the starch and the protein. The gelati niza- ti on of starch, denaturati on of protein, and the interacti on of starch, protein, and lipid generate the porous and multi phase structure of the kibble matrix. Also, “air bubbles” can be distributed in the kibble matrix. The lipid in kibble matrix may be called the non-conti nuous lipid phase, while the lipid on the coati ng surface would be considered a conti nuous lipid phase. This would be the case when higher levels of oils/fats are applied to the surface of the kibble. chArAcTerIsTIcs OF LIPID OXIDATION IN Dry PeT FOOD While much is already understood about lipid oxidati on in bulk oil, oil-in-water (o/w) emulsions, encapsulated oil powder, milk powder, and extruded human food, less is known about the mechanism of lipid oxidati on within the kibble structure just CONTINUED ON NExT PAGE 8 • inform January 2014, Vol. 25 (1) described. The characteristics of lipid oxidation in dry pet than on the kibble surface. The data confirm that the kibble food are, in fact, quite distinct from those in other foods core (matrix) is more readily oxidized than the kibble surface. and ingredients. Lipid oxidation in the kibble matrix could occur rapidly in Lipid oxidation rates differ on the coated surface of the the non-continuous lipid phase owing to the kibble’s porous kibble and in the matrix (core) of the kibble. Because the kib- structure, inclusion of “air bubbles,” and high ratio of surface ble matrix is porous and the lipids there are non-continuous, area to volume of the non-continuous lipid. Thus, the lipid lipid oxidation may occur at a higher rate in the matrix than oxidation rate in the kibble matrix would be higher, particu- on the coated kibble surface. Coated oils/fats, by contrast, are larly for those products coated with lower levels of oils/fats. basically continuous, in particular when a high level of oils/fats The oxidation rate depends on matrix structure, diffusion of is used for enrobing, and a high level of antioxidants may be O, lipid location in the matrix, and the level of coated lipid on 2 added to the coated oils/fats to provide further protection the kibble surface. Lipid oxidation on the kibble surface might against oxidation. be similar to bulk oil oxidation, in particular, when a high level As one can see from Figure 1, hexanal levels in three com- of oil/fat and a low level of palatant are applied by enrobing. mercially available dry dog foods were evaluated after being Accordingly, the rate of lipid oxidation on the kibble surface stored for 56 and 68 days. Data were collected from the kib- could be lower. ble surface, in the core (matrix), and for the whole kibble. For Lipid oxidation in dry pet food may be attributed to the dry pet food 1, the hexanal level of the core of the kibble was oxidation of mixed oils/fats, since a dry pet food may con- slightly higher than that of the surface. The core of dry pet tain different oils/fats for coating, such as chicken fat, canola foods 2 and 3 showed higher hexanal levels in comparison to and fish oils. In addition, the dry pet food may contain differ- the surface and whole kibble. ent protein meals, such as chicken, pork, fish, or lamb, in the In addition, a commercial dry product containing fish oil kibble matrix. was selected to evaluate oxidative stability of the kibble core Furthermore, different oil/fat-containing ingredients (matrix) and kibble surface. The propanal level of the product in a dry pet food may have varying oxidative stabilities and was used as a marker for the evaluation of oxidative stability of different degrees of freshness when used in producing dry the product. Figures 2a and 2b indicate that the peroxide value, hexanal, and propanal levels in the kibble core were higher CONTINUED ON PAGE 10 FIG. 1. Hexanal concentration of surface, core, and whole kibbles of three commercial dry dog foods without fish oil. PV, peroxide value.
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